The coconut sugar cookies dipped in chocolate are soft and chewy in the middle, perfectly sweet, and loaded with coconut. Made with only a few basic baking ingredients, this is a perfect cookie recipe to have in your repertoire.
Giving a little twist to your classic chewy sugar cookies recipe never tasted better. This dough comes together in a few minutes, a little rest in the fridge, and have fun using your favorite cookie cutters. If you are making a few cookies for a box, don't forget to make the decadent almond flour chocolate cookies, the vanilla shortbread, or these buttery lemon ones.
Also, this is a great sugar cookie recipe to make any time in the year, not only during the holidays, but you can also shape them in hearts for Valentine's day, like a bunny for Easter or a classic round cookie for a weekend baking project.
⭐ Why you will love these cookies
- Easy to make with simple ingredients
- Great to make ahead and freeze! (hello cookie box!)
- Buttery delicious!
- Customize the shape to the time of the year: Christmas, Easter, Valentine's Day
As you may already know, I love working on recipes with minimal and simple ingredients and this one is no different:
- Butter: I used salted butter but feel free to use unsalted one
- Brown sugar: can be swapped for granulated sugar
- Egg: Medium size
- Vanilla extract: optional
- Shredded Coconut: sweetened but you can certainly choose unsweetened
- Dark chocolate: I would recommend to priviledge quality chocolate for this step
Another important step in your mise-en-place is also gathering the utensils you will need (affiliate links):
- A large bowl
- A hand mixer or stand mixer
- A rubber spatula
- Baking sheets
- Parchment paper or a silicone mat
- Rolling pin
- Optional: Chopsticks, a simple trick to get even cookies
- 2 pans of different sizes to melt the chocolate
See recipe card for quantities.
You can always add your own touch to a recipe and this one is no different.
- Flavour: Swap the vanilla extract for lemon, banana, maple or more coconut.
- Chocolate: You can also melt some chocolate milk or white chocolate to dunk your coconut cookie.
- Toppings: Sprinkle some sprinkles, crushed nuts or nothing on the melted chocolate.
🥣 Instructions With Tips
This coconut sugar cookies recipe is super simple and this is a great one to do with kids! The steps are simple and I share a few tips along the way to make it even easier.
- First, you will need to cream the butter and the brown sugar. It means you will whisk the butter until it reaches the consistency of a spread (See picture above).
- Next, you can add the vanilla extract and the egg. Whisk some more.
TIP: You can substitute the vanilla extract for another flavor of your choice. Or you can also skip it.
- Lastly, you can incorporate the flour and add in the shredded coconut. That's it! Your cookie dough is ready for a little rest in the fridge covered with plastic wrap (see picture below). This is a step you can’t skip as you need the fat to be cold.
TIP: If you want to save time: Place 20-30 minutes in the freezer rather than an hour in the fridge.
Cutting the cookies
For the final step, roll down the dough (see picture below), and using a cookie cutter of your choice, cut the cookies and place them on the baking sheet. Bake for 12 minutes or until it is slightly golden.
TIP: Use 2 chopsticks on each side of your dough before rolling it. You will get an even thickness of dough for your cookies!
To add some decadence to these delicious coconut cookies, melt some chocolate chips and dunk your cookie in them. Allow to cool and devour them!
TIP: When melting the chocolate, do not add ANY water, otherwise it will seize the chocolate and become grainy.
In an air-tight container, you can keep the baked cookies for up to 5 days or so.
Yes! You may store the dough in the fridge for 48 hours and then allow 30 minutes or so at room temperature to make the cookies.
Absolutely, the coconut flavor will be more present! Yum!
You probably overworked the dough. Once you add the flour and coconut, you just need to mix until the dough holds together. Don't knead your dough.
If you are in a rush, sure but please know your cookie might spread. Chilling the dough allows the fat to solidify which is crucial during the baking part as it will take longer for the fat to melt and therefore spread.
More Cookie Recipes
📖 Coconut Sugar Cookies
- 2 sticks butter soft (227g or 1 cup of small cube of butter, packed)
- 1 cup brown sugar
- 1 egg medium
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 cup shredded coconut
- 1 cup dark chocolate
- In a large bowl, cream the butter and the brown sugar with a hand mixer or stand mixer.
- Add the vanilla extract and the egg. Whisk some more.
- With a rubber spatula, mix until the flour is fully incorporated.
- Add the shredded coconut and mix some more until smooth. It could be a little sticky but it is okay or add a few pinches of flour (little bit at a time)
- Wrap you dough in a plastic wrap and refrigerate for an hour.
- Pre-heat the oven at 375F and prepare a baking tray with parchment or silicone mat.
- On a clean surface and slightly dusted with flour, roll down the dough with a rolling pin. For evne cookies, use chop sticks on each side of the dough.
- Using a cookie cutter of your choice, cut the cookies and place them on the baking sheet.
- Bake for 12 minutes or until it is slightly golden.
- Allow them to cool down before handling them.
- In a large pot, filled with water, put some chocolate in a small pot and melt on a double boil (or bain-marie).
- Dunk the cookies in the chocolate and place them on a cookie rack.
- Store cookies in an air-tight container up to 5 days.
- Make the dough ahead of time and store in the fridge up to 48 hours. Take out of the fridge 30 minutes before using it.
- Do not overwork the dough or your cookie will be hard.
- Do not skip the chilling part as it allows the fat to solidify and therefore to allow the cookie to stay in shape while cooking.